Sunday, September 25, 2016

Prawn toast is such a classic American-Chinese
appetizer. We don’t find them here much but when I was studying abroad in US, I
would always be ordering these in those Chinese takeout places. I often make
these little appetizers for myself when I get cravings of juicy prawn filling
with crispy golden fried bread these days. These are also great for parties as
snacks and appetizers. It’s not difficult to make them and can be easily be whip
up pretty fast.

Though
the classic version is what I make all the time, I decided to jazz up a Thai
version of the Prawn Toast with some distinctive Thai ingredients this round as
well as adding a little heat to it. Using one of my favorite LINGHAM’s chili sauces range of Ginger and Thai chili sauces, these little crispy prawn toast are given a
burst of gingery sweetness and heat in flavours. LINGHAM’s chili sauce really
adds a wonderful splash of flavours in many dishes easily. Whether you are
adding the chili sauce into the cooking process or enjoying them served on the
side, you’ll be enjoying a luscious natural sweetness and heat of the
all-time-favorite taste of LINGHAM’s chili sauce.

I
like to give my dishes textures and so I would have half minced fine prawn
paste and half chopped prawns. Adding aroma and flavours of Thai, lemongrass,
ginger and coriander are the essential ingredients in many Thai dishes. The
dish also makes use of any leftover bread that are not as fresh too. Cut them
into any shapes and sizes you desire to perk up the presentation of the dish.
Make sure the oil is hot enough to fry else the bread with be heavily soaked in
oil. These Thai Prawn Toast are
pretty addictive and one can certainly get more creative and add in any of your
favorite ingredients of herbs and spices too.

Bon appetit!

Thai
Prawn Toast with LINGHAM Chili Sauce

Ingredients

300gm Prawns (shelled & deveined)

1 tbsp Lemongrass (minced finely)

½ tbsp Ginger (minced finely)

1 tbsp Coriander (leaves & stalk minced
finely)

1 tbsp LINGHAM’s Ginger Chili Sauce

1 tbsp Sesame Seeds (toasted)

3 slices White Bread (bread skin removed and cut
into half)

Salt and Pepper to season

Oil to pan fry

LINGHAM’s Thai Chili Sauce to serve

Method

Cut half prawns into
cubes and minced the other half of the prawns finely into paste.

Add in lemongrass,
ginger, coriander and LINGHAM Ginger
Chili Sauce.

Season with white pepper
and salt and mix the filling well.

Spread the prawn filling
on the sliced bread and press on some sprinkled sesame seeds

Deep fry the prawn toast
on medium low heat oil till golden and crispy for few minutes and drained.

Served hot with LINGHAM Thai Chili Sauce.

Extra
Notes and Tips

If you are not a fan of
coriander, use other herbs like parsley or omit it altogether

Use black sesame seeds
for extra contrast in colors

If fry in advance, keep the
prawn toast hot in low heated oven before serving

Thursday, September 22, 2016

When a restaurants serves everything
that ‘oinks’ in their menu, you know it’s going to be pig out meal!

Barely
a few months old, Cerdito Restaurant,
is hell bent on serving the finest pork on the market – the Iberico black pig.
Located in the jam-packed area of Bandar Puchong Jaya, the restaurant certainly
stands out with its huge neon signboard the evening we were there.

Stepping
into the restaurant, I certainly wasn’t expecting the elegance of the
minimalist and contemporary ambiance. Love the long and beautiful bar with its
backlit wall featuring rows of wines and liqueur. The restaurant ambiance is
not only elegant but has an ease of comfort, perfect for casual dining or a
place to impress your loved ones.

The friendly young team behind Cerdito Restaurant

Helming
the kitchen is Director and Chef Yew Kean Leng together with their team of
young management staff. For such a young group, I must commend their effort and
services on being one of the better restaurants I have been. Trained in United
States, Chef Yew hopes to showcase a world of cuisines using Iberico pig so diners can expect Asian
and Western dishes at Cerdito Restaurant.

Kicking
off the meal, we quenched our thirst with Cerdito’s signature mocktails of Fiery Float, Spicy Peach Fizz, Cucumber
Lemonade and Kiwi Mojiteh. All
four cocktails are priced at RM15 each. I really loved my refreshing and tangy
Cucumber Lemonade.

From
the appetizer section, we first tried the King
Oyster Mushroom (RM15). A plate of nicely chargrilled King Oyster mushrooms
or Eryngii proved simplicity never
fails, especially when the fresh ingredient is cooked right. Beautifully juicy
with a firm al dente bite, the lightly smoky grilled mushrooms are studded with
bits of garlic and finished with a drizzled of balsamic vinegar as well as some
chocolate soil.

The
Wild Mushroom Cappuccino (RM18)
proved to be truly a luscious cup of mushroom bisque. Earthy and smoky, the
bisque was thick, creamy and full of mushroom flavours. The creamy foam added a
nice milky touch. Kudos to the presentation as the cup also helps to keep the
bisque nicely warm while we were enjoying it slowly. I would order this again.

Cerdito
hit their mark with their signature Iberico
Pork Sticks (RM30). Scrumptious skewers of Iberico pork chargrilled and
served with pineapple salsa. The bits of crispy caramelized edges of the lean
and fatty bits of pork is unbelievable good in flavours. Sweet and savory, the
pork goes well with the light tang of the fruity pineapple salsa, balancing out
the richness of the pork. Superb!

I
would not fault the Harissa Chicken
(RM20) skewers as the dish was also very tasty but I preferred the Iberico pork
sticks over this, simply because the pork is tastier. Nevertheless, the dish is
still sufficiently delicious for those prefer a chick over a swine…

Smoked Duck Salad (RM22) was decent with its servings of
warm and delicious smoked duck breast with a generous side of greens. I like
the juicy citrus segments in the salad as well as the pickled pearl onion.

A
swine masterpiece of the Grilled Iberico
Short Rack (RM70) proved that quality is essential to making the dish a
top-notched one. A thick cut of the black pig short rack is slow cooked to near
doneness and finished on the grilled. Though we were a bit hesitant on the
pinkness of the rack, we were assured that Iberico pork is the only pork that
is safe to eat when it is still pink.

Served
with a smear of baba ghanoush or eggplant puree and grilled pumpkin, the short
rack was tender and sublime in taste. The lean meat was also unbelievably
juicy. Finished with a drizzled of sweet and tangy glazed of balsamic vinegar,
the pork didn’t need any sauces because it was already so tasty in flavour with
the sides.

The
Cerdito Special (RM45) is a personal
favorite of Chef Yew and also became one of mine too. The dish looked
deceptively plain but has a wonderful familiar comforting flavour. Cooked
slowly for hours, the Iberico ribs are superbly soft and has soaked up
wonderful juices of the braising liquid. I can’t seemed to pinpoint the
seasoning used but the flavour is savory with a solid porky essence that I
really enjoyed. Hand me a bowl of steamed rice please…

More
swine laden dishes and this round it was a gargantuan hunk of Iberico pork in
the Iberico Black Pig Burger (RM45).
Served on a fluffy burger bun with tomato chutney and cabbage slaw, the pork
has cooked to a nice tenderness with moreish savory flavour. The generous
portion of the meat proofs that every bite of this burger will have one singing
with pleasure at the sumptuous Iberico pork. A serving of thick cut steak fries
and side salad completed the dish nicely.

The
Iberico Pulled Pork Sandwich (RM45)
is another option to consider with its glorious mount of shredded pulled pork
laced with a sweet and tangy BBQ sauce piled on steamed and grilled mantao
buns. Crunchy and fresh bites of shredded cucumber and popping sensation ebiko
added textures to the sandwich. What takes the sandwich to another level of
deliciousness are the golden onion rings and is so crunchy and irresistible!

Saving
the best for last, the Iberico Lion Ribs
(RM110 – full rack | RM40 – single portion) are one lip-smacking ribs! The faultless
pleasure of sinking into these tender ribs is just heavenly. The meat still has
a good bite and the house made BBQ sauce has a solid balance of tastiness with
tang, sweetness and savory notes. The caramelized bits were exceptionally
divine. Served with a side of roasted potatoes and cabbage slaw, opt for the
full rack for optimum pleasure!!

Cerdito also has a few desserts on their list
worth trying if you’ve got a sweet tooth. Their deconstructed House Made Lemon Tart (RM20) was pretty
unique. Tangy and vibrant lemon curds served in shot glass with various crumbs
come with a very unique fried Shallot Ice Cream. While some may think this is a
bit odd, the savory and aromatic ice cream proved to be a nice savory twist to
the tangy and sweet lemon curds.

A
safer bet would be their Kahlua laced Tiramisu
(RM20). A solid classic rendition of tiramisu that packed a nice hit of coffee
and Kahlua alcohol is always a lovely way to end a meal.

There
is also the Belgium Dark Chocolate
Semi-Freddo (RM20), an icy sensation of a frozen mousse made with cream,
eggs, sugar and in this case, dark bittersweet chocolate. Beautifully presented
with berries and dried candied orange, the semi-freddo is not overly sweet and
I really enjoyed the bittersweet chocolatey notes.

I
certainly had a lovely dining experience there and the food solid in quality
and flavours. Prices are higher but that’s because you are paying for premium
Iberico pork. So if you’re looking for a swine laden menu to impress, head over
to Cerdito Restaurant for loads of
porky-licious dishes set in a lovely ambiance.

Saturday, September 17, 2016

Vietnamese
cuisine has recently started to sprout everywhere on our shores and I can’t say
I am complaining. I adore the cuisine. Love the bold and robust flavours of
Vietnamese cuisine that also always gets a vibrant punch of freshness from its
usage of raw herbs and vegetables.

There’s
one Vietnamese restaurant that has been rocking up authentic Vietnamese dishes
in the heavily packed The Garden Mall at Mid Valley. Ăn Viet, which translate to Eat
Viet, is not just serving up scrumptious Vietnamese dishes but also joining
in the global movement to create awareness of minimizing global food wastage.

According
to the Food and Agriculture Organization, a staggering 1/3 of the food prepared
for human consumption globally goes to waste! That’s just a shame. When
growing, my parent always made sure I finish the food on my plate, every bit
down to the last grain of rice. They have always reiterated that I finish my
food, at least what is on my plate and so today, I really dislike wasting food.
It’s hard to know that while we have a lot of food available here, the other
side of some countries are literally starving. And there’s also all the wastage
when our earth is already having issues in shortages of ingredients from land
and sea.

Ăn Viet offer diners’ choices of the number
of gram of rice (120g, 160g, 200g) or noodles (80g, 120g, 160, 200g) they can
eat with no difference in price. What a great idea as this would definitely
encourage diners to only order what they can finish and avoid food wastage.

Another
worthy cause in addition to minimizing food wastage, Ăn Viet will set aside RM.10 for KOTO, a social enterprise in
Vietnam that helps disadvantaged youths to gain access to holistic and vocational
skill development opportunities.

The
ambiance at Ăn Viet has a warm and comfortable.
Lots of wood tones contrasted with grey slate, giving the whole place a nice
edgy and modern touch. There’s also a bar cum open kitchen where one can catch
some kitchen actions too. By the bar, there is a row of Vietnamese fish sauce
which is available for purchase. Ăn Viet
use this particular brand for its rich and umami flavours in all their dishes.

Helming
the kitchen is Chef Nguyen Kim Tuyen who hails from Vinh Phuc, located about an
hour away from Hanoi. Having garnered a solid list of certificates and
experience in various restaurants all over Vietnam, Chef Tuyen also has
experience as Chef Consultant in the set-up of few Vietnamese kitchens in various
exclusive restaurants and hotels. Chef Tuyen’s menu is filled with scrumptious
Vietnamese dishes that are suited to our Malaysian palates so one can expect
dishes like Pho, Vietnamese Spring Roll, Bun Cha, Grilled Lemongrass Chicken
and more.

First
up, any Vietnamese meal should be accompanied by their renowned Vietnamese Drip
Coffee. Enjoy the Ca Phe Sua Nong
which is warm or Ca Phe Sua Da which
is iced that packs quite a caffeine punch. Another house beverage to enjoy is
the Xa Gung (RM7.90), a house brewed
lemongrass and ginger drink. This one is a great tummy warmer. There also a
refreshing Lime Mint Tea.

A
house specialty to try is the unique Ca
Phe Trung (RM8.90), hot Vietnamese drip coffee served with whisked egg
yolk. The egg foam gave the coffee a luscious richness as well as a creamier
note. I really enjoyed my Ca Phe Sua Da
as it was deliciously pack with hits of strong coffee notes and was smooth and
creamy too.

Dinner
commenced with Goi Cuon (RM8.90), a
classic Vietnamese fresh spring roll served with a dipping sauce made with that
100% fish sauce we saw earlier on the bar. The spring roll had lots of fresh
and crunchy flavours and textures from its poached tiger prawns, vermicelli,
carrots, cucumber, lettuce and herbs. A healthy appetizer that is light and
easy to enjoy…

Nom Hoa Chuoi (RM13.90) or Banana Blossom Salad, a
medley of banana blossom, cucumber, carrots and onions tossed a light but
flavorful zesty and savory salad sauce, is finished with poached prawns,
roasted peanuts and fresh herbs. The unique aroma and texture of the banana
blossom is light and tender, easy on the palate with a tasty flavour.

Truly
unique, one simply must order the Xoi
Chien Phong (RM13.90). The crispy ball of fried glutinous rice puff had us
all amused at sight. Served with grilled lemongrass chicken salad, the fried
glutinous rice puff is delicious. The puff is actually hollow. Crispy with bits
of chew parts, the rice puff is lightly sweet too. It goes really well with the
smoky chicken salad with lots of crunch from the cabbage slaw and peanuts. The
dish is worth a try as I have never come across such a dish in any Vietnamese
restaurants here before.

I
also enjoyed the grilled rice paper dish called Banh Trang Nuong (RM8.90). The smoky chargrilled crisp rice paper
is filled with bits of minced pork, quail egg and dried shrimp. The salty and moreish
flavour is rather addictive and would make a great snack or appetizer.

Clam
lovers are so going to love the fresh clams cooked in coconut water called Canh Chua Ngao Nuoc Dua (RM13.90).
Despite the broth looking cloudy and grey, the flavours are indeed amazingly
yummy. Full of briny clam flavour with a subtle coconut sweetness, there are
also hints of lemongrass and chili notes. Clams were tender and delicious as
well as the additions of juicy soft cherry tomatoes.

The
Pho Bo (RM18.90) is a national dish
of Vietnamese cuisine and the version here is sufficiently satisfying. Thin and
tender slices of lean Australian tenderloin and brisket along with herbs and
crunchy bean sprouts are served with medium rice noodles. As mentioned before
earlier, one can order the amount of noodles that you can take – 80g, 120g,
160g or 200g at the same price. This is to avoid any food wastage, so order
what you can eat!

Simmered
for over 12 hours long, the broth is wonderfully beefy with hints of spices.
The version hails from the North and so the broth is clear and earthy. Although
the Pho Bo here is not as extravagant as some others I have savored before,
this one still packed a lot of tasty notes, especially that punchy fiery house made
Sriracha chili sauce served on the side. I love the overall flavours of the noodle
soup so much that I literally almost polished the bowl on my own.

If
there is one must-try dish at Ăn Viet, it
has to be the Bun Cha (RM17.90). Chargrilled
sliced pork belly and minced pork patties are served in a pool of sauce made
using 100% pure fish sauce. There are pickled green papaya, carrots and chilies
in the sauce too. Served on the side is thin rice noodles, fresh basil, mint
and green coral lettuce.

One
is supposed to take bits of everything on the side and dunk it into the sauce,
then savor it with the sliced pork belly and minced pork patties. The whole
dish is an explosion of flavours from its sweet, savory, tangy and lightly
spicy notes to the interesting mix of textures from the pork and rice
vermicelli to the herbs and greens. Unctuously tasty, the sauce really packed
thunders of delicious flavours that makes you want to keep on eating the dish. Not
only is it just tasty, there is an essence of comforting notes on the palate
from all its beautiful mélange of ingredients. Simply a Must-Order!!

We
also tried their Grilled Lemongrass
Chicken (RM15.90), a street dish of rice served with grilled lemongrass
marinated chicken thigh, sunny side up egg, chili and pickles. The smoky and
tender chargrilled chicken is jam-packed with vibrant flavours of lemongrass,
including skewered with lemongrass and grilled. Sufficiently hearty, the one
dish meal is laden with enough protein to make me happy and satiated. I really
like the sourish appetizing pickles and lemongrass chili that balances up the
heavier proteins and rice.

The
evening ended with a dessert that looked pretty familiar. Banh Bia (RM8.90) with
Condensed Milk Ice Cream (RM RM12.90) is a Vietnamese style durian
flavoured ‘mooncake’. Similar to the Suzhou style mooncake, this one has soft layers
of pastry enveloping durian and mung bean paste with salted egg yolk. Salty and
sweet, the dessert was well-received by our diners that evening. To amp up the
flavours, order this with the luscious Condensed Milk Ice Cream.

There
is also the Viet-ffogato (RM9.90), a
house made concoction of Vietnamese drip coffee with condensed milk ice cream
and coconut milk. Strong coffee notes are wondrously balanced with the sweet
and luscious scoop of ice cream, a version inspired by the classic Affogato.

I
have really enjoyed the scrumptious flavours of Vietnamese cuisine at Ăn Viet. There’s plenty of dishes that
easily caters to every one of all ages. Portions are generous for the price and
I would certainly return for the following dishes of Xoi Chien Phong, Banh Trang Nuong, Pho Bo, Bun Cha and Grilled
Lemongrass Chicken!